For more kick, you can add jalepano juice or a few slices of pickled jalepanoes or some whole, seeded jalepanoes

If you have a hand blender the guacamole is really easy to make. Cut each avacado in half, then cut into quarters. Throw out the pit and peel the avacadoes. Cut into big chunks, then put into a tall container (I use a pitcher). Add the salt, lime juice, garlic cloves or garlic powder and jalepanoes. I usually put in about 2 tsp of jalepanoe juice and 6 slices of pickled jalepanos. Use your hand blender to mix all the ingredients together. You should blend until the jalepenos and garlic cloves are no longer visible, though the avacadoes may still be a bit chunky.

If you don't have a hand blender, start with peeling the avacodoes. When they are ready, chop them into fairly small chunks, then mash them up with a fork. Chop the garlic cloves and jalepano very, very, very fine and add to the avacodo, along with the salt and lime juice. I like this chunky kind of guacamole, but it takes a lot more time to make.

Transfer the avacado mixture into some sort of tupperware container and seal the lid. Put it in the fridge while you chop your onion and tomato.

When you are done chopping the stuff, take the avacado mixture out of the fridge and test it. You might need to add more salt, garlic poweder, lime juice or jalepano juice depending on your tastes. Those ingredients are pretty flexible. Just remember that it is better to start out with less b/c you can always add more but you can't take it away.

Once the avacodo mixture tastes good to you, mix in the tomato and onion. Store in an airtight container so it will last longer. If you use a lot of lime juice and keep it covered while not in use it should last a couple of days. If you just put it in a bowl with plastic wrap over it, it will be brown the next day. Ick!

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